Great Grandma Schwieder's Tomato Hamburger Noodle Soup

1 qt tomato juice
1 qt water
about 1 1/2 c macaroni
1 lb hamburger
1 tsp dried onion flakes
2 stalks minced celery
2 Tbs butter or margarine
1 Tbs seasoning salt
1/4-1/3 c brown sugar

Bring the tomato juice and the water to boil in a pot. While waiting for that to boil brown the hamburger with the onion in a skillet. When the liquids boil add the macaroni-- it won't look like much, but the noodles will expand a lot as they sit in the liquid. Add the celery at the same time. Add the butter and seasoning salt. Cook until the noodles at done-- they still won't look like much, but they will expand even after they are done. After the noodles are done add the hamburger and brown sugar. I put in a little less than a 1/3 of a cup when I made it and it was a little to sweet, so maybe a little bit more than a fourth or a very scant third of a cup.

Fiesta Lime Chicken

Ingredients:
4 Boneless skinless chicken breast

teriyaki sauce

lime juice

garlic

liquid smoke (found in the bbq sauce aisle)

ground ginger

taco seasoning packet

ranch salad dressing

salsa

shredded cheddar/Monterey jack cheese blend

corn chips or tortilla chips

MAKE THE MARINADE1 cup water1/3 cup teriyaki sauce2 tablespoons lime juice2 teaspoons minced garlic1 teaspoon liquid smoke flavoring1/2 teaspoon salt1/4 teaspoon ground gingerCombine all the ingredients into a medium sized bowl. Mix well. Add chicken and marinate in the refrigerator for at least 30 minutes but no more than 4 hours.

MAKE THE MEXICAN RANCH DRESSING1 cup of Ranch dressing2 tablespoons of red salsa2 tablespoons of taco seasoning mixCombine all of the ingredients in a small bowl. Mix until smooth. Cover and chill until needed.

MAKE THE CHICKENPreheat your oven to broil and heat up your grill. Cook the chicken on the grill. When the chicken is done, arrange the breasts in a baking pan. Spread a layer of mexican ranch dressing and 1/4 cup of shredded cheese over each piece of chicken. Broil the chicken for 2 to 3 minutes or just until the cheese has melted.

HOW TO SERVE
Spread a bed of 1/2 cup of crumbled tortillas or corn chips on each of four plates. Slide a chicken breast on top of each plate of chips. Serve with your choice of rice, pico de gallo, guacamole or salsa.